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Vanilla

Posted by Blog Saturday, February 26, 2011

Vanilla



Botanical Name: Vanilla planifolia

Common Method of Extraction: Solvent Extracted

Color: Deep Brown

Consistency: Thick

Perfumery Note: Base

Strength of Initial Aroma: Strong

Aromatic Description: Rich, warm, sweet vanilla aroma.

Possible Uses: Perfumery

Constituents: Vanillin, hydroxybenzaldehyde, acetic acid, isobutyric acid, caproic acid, eugenol, furfural.

Description vanilla is derived from the dried, cured beans or fruit pods of the large, green-stemmed climbing perennial, Vanilla planifolia, which is a member of the orchid family. Although Vanilla beans are sometimes used in their whole form, they are most commonly used for producing extracts and flavors.

Uses: Vanilla is used principally for ice cream, soft drinks, eggnogs, chocolate confectionery, candy, tobacco, baked goods, puddings, cakes, cookies, liqueurs, and as a fragrantly tenacious ingredient in perfumery.

Origins: Vanilla originated in Mexico, but today the United States buys Vanilla beans from Madagascar, Indonesia, Uganda and Tonga. Most of the world's high-quality beans come from Madagascar, an island off the coast of Africa.

Folklore: Vanilla was enjoyed by the Aztecs in a drink called Xoco-lall, which was made from cocoa and Vanilla beans. Cort├ęz sampled this drink and returned to Spain with reports it contained magical powers. Europeans mixed Vanilla beans with their tobacco for smoking and chewing, and considered it a miracle drug.




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Vanilla

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